Recipe: Rotel Royal Zucchini Parmesan (using ground beef, tomato sauce and Cheddar, 1970's)

ROYAL ZUCCHINI PARMESAN


1 lb. ground beef
2 onions, chopped
2 tablespoons salad oil
1 (10 oz.) can RO-TEL Tomatoes and Green Chiles
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 green onion, chopped
1 bell pepper, chopped
1 teaspoon salt
1 cup grated Cheddar cheese
1/2 teaspoon oregano
1/4 teaspoon ground black pepper
1/4 teaspoon garlic salt
4 medium-size zucchini, sliced cross-wise about 1/4-inch thick
1/2 cup grated Parmesan cheese (for topping)

Saute ground beef and onion in salad oil until meat is brown and crumbly.

Add tomatoes, tomato sauce, tomato paste and green pepper. Simmer for 10 minutes stirring occasionally.

Blend in Cheddar cheese, oregano, salt, pepper and garlic salt. Add zucchini. Simmer another 10 minutes.

Put into an ungreased shallow 3 quart casserole and sprinkle with Parmesan cheese.

Bake at 350 degrees F for 45 minutes.

Makes 6-8 servings
Source: Recipe pamphlet: Zesty Recipes Start with the Hot Tomato RO-TEL, Knapp-Sherrill Co., 1978